E111/F111 IntelliTec Models
OPERATORS MANUAL
Manual No. 513532-5 Rev.2
This manual provides basic information about the freezer. Instructions and suggestions are
given covering its operation and care.
The illustrations and specifi cations are not binding in detail. We reserve the right to make
changes to the freezer without notice, and without incurring any obligation to modify or provide
new parts for freezers built prior to date of change.
DO NOT ATTEMPT to operate the freezer until instructions and safety precautions in this
manual are read completely and are thoroughly understood. If problems develop or questions
arise in connection with installation, operation, or servicing of the freezer, contact the company
at the following location:
STOELTING Ph: 800-558-5807
502 Hwy. 67
Kiel, WI 53042 Fax: 920-894-7029
© 2013 Stoelting, LLC, All Rights Reserved
Service Manual
For E/F111I
Stoelting Counter Model Gravity
Soft Serve Machine
Safety Alert Symbol:
This symbol Indicates danger, warning or caution. At-
tention is required in order to avoid serious personal
injury. The message that follows the symbol contains
important information about safety.
Signal Word:
Signal words are distinctive words used throughout
this manual that alert the reader to the existence and
relative degree of a hazard.
CAUTION
The signal word “CAUTION” indicates a potentially
hazardous situation, which, if not avoided, may result
in minor or moderate injury and equipment/property
damage.
A Few Words About Safety
Safety Information
Read and understand the entire manual before
operating or maintaining Stoelting equipment.
This manual provides the operator with information
for the safe operation and maintenance of Stoelt-
ing equipment. There are hazards associated with
the operation of this machine. For this reason safety
is emphasized throughout the manual. To highlight
specifi c safety information, the following safety defi ni-
tions are provided to assist the reader.
The purpose of safety symbols is to attract your at-
tention to possible dangers. The safety symbols, and
their explanations, deserve your careful attention
and understanding. The safety warnings do not by
themselves eliminate any danger. The instructions
or warnings they give are not substitutes for proper
accident prevention measures.
If you need to replace a part, use genuine Stoelting
parts with the correct part number or an equivalent
part. We strongly recommend that you do not use
replacement parts of inferior quality.
WARNING
The signal word “WARNING” indicates a potentially
hazardous situation, which, if not avoided, may result
in death or serious injury and equipment/property
damage.
CAUTION
The signal word “CAUTION” not preceded by the
safety alert symbol indicates a potentially hazardous
situation, which, if not avoided, may result in equip-
ment/property damage.
NOTICE
The signal word “NOTICE” indicates information or
procedures that relate directly or indirectly to the
safety or personnel or equipment/property.
TABLE OF
CONTENTS
Section Description Page
1 Introduction
1.1 Description ..................................................................................................1
1.2 Specifi cations .............................................................................................1
2 Installation Instructions
2.1 Safety Precautions .....................................................................................3
2.2 Shipment and Transit ..................................................................................3
2.3 Machine Installation ....................................................................................3
3 Initial Set-Up and Operation
3.1 Operator’s Safety Precautions ...................................................................5
3.2 Operating Controls and Indicators ..............................................................5
3.3 Important Information Regarding Cleaning and Sanitizing .........................7
3.4 Disassembly of Machine Parts ...................................................................8
3.5 Cleaning Disassembled Parts ....................................................................9
3.6 Sanitizing Machine Parts ............................................................................9
3.7 Cleaning the Machine .................................................................................9
3.8 Assembling Machine ..................................................................................10
3.9 Sanitizing ....................................................................................................11
3.10 Initial Freeze Down and Operation .............................................................11
3.11 Normal Freeze Down and Operation ..........................................................12
3.12 Mix Information ...........................................................................................13
4 Maintenance and Adjustments
4.1 Machine Adjustment ...................................................................................15
4.2 Product Consistency Adjustment ................................................................15
4.3 Locking the Control Panel ..........................................................................15
4.4 Obtaining Readings and Modifying Settings (Service Personnel Only) ......15
4.5 Readings (Service Personnel Only) ...........................................................17
4.6 Adjustments (Service Personnel Only) .......................................................18
4.7 Other Settings (Service Personnel Only) ....................................................18
4.8 Drive Belt Tension Adjustment ....................................................................19
4.9 Condenser Cleaning ...................................................................................20
4.10 Preventative Maintenance ..........................................................................20
4.11 Extended Storage .......................................................................................20
5 Troubleshooting
5.1 Error Codes ................................................................................................21
5.2 Troubleshooting ..........................................................................................21
5.3 Troubleshooting - Machine .........................................................................23
6 Replacement Parts
6.1 Decals and Lubrication ...............................................................................25
6.2 Auger Shaft and Faceplate Parts ...............................................................26
6.3 Hopper Covers and Trays ...........................................................................27
Owner’s Manual #513532-5 1 E111I/F111I Model Machines
SECTION 1
INTRODUCTION
1.1 DESCRIPTION
The Stoelting E111 and F111I counter machines are grav-
ity fed. The machines are equipped with fully automatic
controls to provide a uniform product. They are designed
to operate with almost any type of commercial soft serve
or non-dairy mixes available, including: ice milk, ice cream,
yogurt, and frozen dietary desserts.
This manual is designed to assist qualifi ed service person-
nel and operators in the installation, operation and main-
tenance of the Stoelting E111 and F111 gravity machines.
Figure 1-2 Specifi cation
1.2 SPECIFICATIONS
Figure 1-1 E111 / F111 Machine
Owner’s Manual #513532-5 2 E111I/F111I Model Machines
1.2 SPECIFICATIONS (CONTINUED)
Model E111I Model F111I
Dimensions Machine with crate Machine with crate
width 15-1/8’’ (38,4 cm) 19-1/2’’ (49,5 cm) 15-1/8’’ (38,4 cm) 19-1/2’’ (49,5 cm)
height 35-5/8’’ (90,5 cm) 43’’ (109,2 cm) 35-5/8’’ (90,5 cm) 43’’ (109,2 cm)
depth 28-7/8’’ (73,3 cm) 33-1/2’’ (85,1 cm) 28-7/8’’ (73,3 cm) 33-1/2’’ (85,1 cm)
Weight 220 lbs (99,7 kg) 265 lbs (120,2 kg) 230 lbs (104,3 kg) 275 lbs (124,7 kg)
Electrical 1 Phase, 115 VAC, 60Hz 1 Phase, 208-240 VAC, 60Hz
running amps 14A 8A
connection type NEMA5-20P power cord provided NEMA6-15P power cord provided
International Option 1 Phase, 220-240 VAC, 50Hz 1 Phase, 220-240 VAC, 50Hz
Compressor 3,550 Btu/hr 5,450 Btu/hr
Drive Motor 3/4 hp
Air Flow Air cooled units require 3” (7,6 cm) air space on both sides
Plumbing Fittings N/A
Water cooled units require 3/8” N.P.T.
water and drain fi ttings. Maximum
water pressure of 130 psi. Minimum
water fl ow rate of 3 GPM. Ideal EWT of
50°-70°F.
Hopper Volume 3 gallon (11,35 liters)
Freezing Cylinder
Volume
0.65 gallon (2,46 liters) 0.85 gallon (3,22 liters)
Owner’s Manual #513532-5 3 E111I/F111I Model Machines
SECTION 2
INSTALLATION INSTRUCTIONS
2.1 SAFETY PRECAUTIONS
Do not attempt to operate the machine until the safety
precautions and operating instructions in this manual are
read completely and are thoroughly understood.
Take notice of all warning labels on the machine. The la-
bels have been put there to help maintain a safe working
environment. The labels have been designed to withstand
washing and cleaning. All labels must remain legible for
the life of the machine. Labels should be checked periodi-
cally to be sure they can be recognized as warning labels.
If danger, warning or caution labels are needed, indicate
the part number, type of label, location of label, and quantity
required along with your address and mail to:
STOELTING
ATTENTION: Customer Service
502 Hwy. 67
Kiel, Wisconsin 53042
2.2 SHIPMENT AND TRANSIT
The machine has been assembled, operated and inspected
at the factory. Upon arrival at the fi nal destination, the
entire machine must be checked for any damage which
may have occurred during transit.
With the method of packaging used, the machine should
arrive in excellent condition. THE CARRIER IS RESPON-
SIBLE FOR ALL DAMAGE IN TRANSIT, WHETHER
VISIBLE OR CONCEALED. Do not pay the freight bill
until the machine has been checked for damage. Have
the carrier note any visible damage on the freight bill. If
concealed damage and/or shortage is found later, advise
the carrier within 10 days and request inspection. The
customer must place claim for damages and/or shortages
in shipment with the carrier. Stoelting, Inc. cannot make
any claims against the carrier.
2.3 MACHINE INSTALLATION
WARNING
Installation must be completed by a qualifi ed
electrician/refrigeration specialist.
Incorrect installation may cause personal injury,
severe damage to the machine and will void fac-
tory warranty.
Installation of the machine involves moving the machine
close to its permanent location, removing all crating, set-
ting in place, assembling parts, and cleaning.
A. Uncrate the machine.
B. Accurate leveling is necessary for correct drainage
of machine barrel and to insure correct overrun.
Place a bubble level on top of the machine at each
corner to check for level condition. If adjustment
is necessary, level the machine by turning the
bottom part of each leg in or out.
C. The machine has a base gasket that must be
installed. Separate the gasket and install it with
the seam to the back. Make sure the angled side
of the gasket is facing up.
D. Correct ventilation is required. The right side of
the machine is the air intake and left side is the
discharge. Both sides must have 3” clearance.
CAUTION
Failure to provide adequate ventilation will void
warranty.
E. Place the Main Freezer Power Off/On switch in
the OFF position.
F. Connect the power cord to the proper power
supply. The E111 has a NEMA5-20P and the
F111 has a NEMA6-15P. Check the nameplate on
your machine for proper supply. The unit must be
connected to a properly grounded receptacle. The
electrical cord furnished as part of the machine
has a three prong grounding type plug. The
use of an extension cord is not recommended,
if necessary use one with a size 12 gauge or
heavier with ground wire. Do not use an adapter
to circumvent the grounding requirement.
WARNING
Do not alter or deform electrical plug in any way.
Altering the plug to fi t into an outlet of different con-
fi guration may cause fi re, risk of electrical shock,
product damage and will void warranty.
Figure 2-1 Space and Ventilation Requirements
Owner’s Manual #513532-5 4 E111I/F111I Model Machines
Owner’s Manual #513532-5 5 E111I/F111I Model Machines
3.1 OPERATOR’S SAFETY PRECAUTIONS
SAFE OPERATION IS NO ACCIDENT; observe these
rules:
A. Know the machine. Read and understand the
Operating Instructions.
B. Notice all warning labels on the machine.
C. Wear proper clothing. Avoid loose fi tting garments,
and remove watches, rings or jewelry that could
cause a serious accident.
D. Maintain a clean work area. Avoid accidents by
cleaning up the area and keeping it clean.
E. Stay alert at all times. Know which switch, push
button or control you are about to use and what
effect it is going to have.
F. Disconnect electrical cord for maintenance. Never
attempt to repair or perform maintenance on the
machine until the main electrical power has been
disconnected.
G. Do not operate under unsafe operating conditions.
Never operate the machine if unusual or excessive
noise or vibration occurs.
3.2 OPERATING CONTROLS AND INDICATORS
Before operating the machine, it is required that the op-
erator know the function of each operating control. Refer
to Figure 3-1 for the location of the operating controls on
the machine.
A. SPIGOT SWITCH
The spigot switch will automatically actuate the
auger drive and refrigeration systems when the
spigot is opened to dispense product. When the
spigot is closed, the drive motor and compressor
will remain “on” until the product in the barrel
reaches the proper consistency.
SECTION 3
INITIAL SETUP AND OPERATION
Dispense Rate Adjustor
Main Power OFF-ON
IntelliTec Control
(See Figure 3-2)
Figure 3-1 E111 & F111 Controls
WARNING
High voltage will shock, burn or cause death. The
OFF-ON switch must be placed in the OFF position
prior to disassembling for cleaning or servicing. Do
not operate machine with cabinet panels removed.
Owner’s Manual #513532-5 6 E111I/F111I Model Machines
B. MAIN FREEZER POWER OFF-ON SWITCH
The Main Freezer Power OFF-ON switch is a
two position toggle switch used to supply power
to the control circuit. When the switch is in the
OFF position, power will not be supplied to the
control board or refrigeration system. When the
switch is in the ON position, the machine will
operate in the freezing mode or cleaning mode.
The machine will be in the sleep mode until a
switch is activated.
C. PUSH TO FREEZE BUTTON
The PUSH TO FREEZE button is used to initiate
the serve mode. To start the machine, place the
Main Freezer Power OFF-ON switch in the ON
position and press the PUSH TO FREEZE button.
NOTE
After the drive motor starts, there is a 3 second
delay before the compressor starts.
D. LEDS
The membrane switch features two lights; a
green LED and an amber LED. The green LED
is lit during serve mode. During freeze down, the
green LED is not lit. When product consistency
approaches 75% in the freezing cylinder, the
green LED fl ashes. The amber LED is lit during all
other modes. In the event of an error or when the
freezing cylinder is off, both LEDs will alternatively
fl ash.
NOTE
If the machine shuts off, and alternating green and
amber lights are fl ashing, the machine is in an error
condition. If the LCD displays an error, turn the Main
Freezer Power OFF-ON switch to the OFF position,
correct the problem (Refer to Troubleshooting in
Section 4) and turn the machine back on.
E. CLEAN BUTTON
The CLEAN button will stop all refrigeration and
start auger rotation. A CLEAN message will display
on the LCD screen and a 5 minute timer begins.
To exit the CLEAN mode, press the CLEAN
button again. If the machine is left in CLEAN for
more than 20 minutes, it will go into an error to
prevent damage to the freezing cylinder. When
this error occurs, refrigeration will start to prevent
mix spoilage. To reset, place the Main Freezer
Power OFF-ON switch in the OFF position and
back in the ON position.
F. MIX LOW LIGHT INDICATOR
The MIX LOW message will appear on the
LCD display to alert the operator to a low mix
condition. The message will display when there is
approximately one gallon of mix left in the hopper.
When the MIX LOW message is displayed, refi ll
hopper immediately.
NOTE
Failure to refi ll hopper immediately may result in
operational problems.
G. DISPENSE RATE ADJUSTOR
The dispense rate adjuster limits the opening of
the spigot. To adjust product dispense rate, turn
the adjusting knob clockwise for slower fl ow and
counterclockwise for faster fl ow. It takes at least
fi ve complete turns of the adjusting knob to make
a noticeable difference in the dispense rate.
H. FRONT DOOR SAFETY SWITCH
The front door safety switch prevents the auger
from turning when the front door is removed. The
switch is open when the door is not in place and
closed when the door is properly installed.
I. MENU NAVIGATION BUTTONS
The Menu Navigation Buttons allow the user to
display information regarding the machine’s status
of operation as well as adjust product consistency.
Selection Button (SEL) The SEL button is not
functional in the normal operation mode. This
button is only used by service technicians for
machine calibration.
Set Button (SET) Pressing this button will save a
change made to the product consistency setting.
Refer to Section 3-15 for consistency adjustment
procedures.
Left Arrow Button () Pressing any button on
the control panel will automatically illuminate the
display. The backlight will turn off several seconds
after use. To keep the display constantly lit, press
and hold the left () button for fi ve seconds. The
backlight function can be reset to normal operation
in the same manner.
Up Arrow Button () Pressing this button will
change the value of the product consistency.
Refer to Section 3-15 for consistency adjustment
procedures.
Figure 3-2 IntelliTec Control
Push to Freeze
Green Light
Amber Light
SEL Button
SET Button
Clean Switch
Up Arrow Button
Left Arrow Button
Owner’s Manual #513532-5 7 E111I/F111I Model Machines
3.3 IMPORTANT INFORMATION REGARDING
CLEANING AND SANITIZING
Soft serve and shake machines require special consider-
ation when it comes to food safety and proper cleaning
and sanitizing.
The following information specifi cally covers issues for
cleaning and sanitizing frozen dessert machines. This
information is meant to supplement a comprehensive
food safety program.
Soil Materials Associated with Frozen Dessert Ma-
chines
MILKFAT/BUTTERFAT – As components of ice-cream/
frozen custard mix, these soils will accumulate on the
interior surfaces of the machine and its parts. Fats are
diffi cult to remove and help attribute to milkstone buildup.
MILKSTONE – Is a white/gray fi lm that forms on equip-
ment and utensils that are exposed to dairy products.
These fi lms will accumulate slowly on surfaces because of
ineffective cleaning, use of hard water, or both. Milkstone
is usually a porous deposit, which will harbor microbial
contaminants and eventually defy sanitizing efforts.
Once milkstone has formed, it is very diffi cult to remove.
Without using the correct product and procedure, it is
nearly impossible to remove a thick layer of milkstone.
(NOTE: general-purpose cleaners DO NOT remove
milkstone.) This can lead to high bacteria counts and a
food safety dilemma.
IT IS BEST TO CONTROL MILKSTONE ON A DAILY BA-
SIS BEFORE IT CAN BECOME A SIGNIFICANT FOOD
SAFETY PROBLEM.
In addition to food safety, milkstone can cause prema-
ture wear to machine parts, which can add to costs for
replacement parts or possibly more expensive repairs
if worn machine parts are not replaced once they have
become excessively worn.
Important Differences Between Cleaning and Sani-
tizing
CLEANING vs. SANITIZING
It is important to distinguish between cleaning and sanitiz-
ing. Although these terms may sound synonymous, they
are not. BOTH are required for adequate food safety and
proper machine maintenance.
CLEANING
• Is the removal of soil materials from a surface.
• Is a prerequisite for effective sanitizing.
NOTE
An UNCLEAN surface will harbor bacteria that can
defy sanitizing efforts.
Bacteria can develop and resist sanitizing efforts within
a layer of soil material (milkstone). Thorough cleaning
procedures that involve milkstone removal are critical for
operators of frozen dessert machines.
SANITIZING
• Kills bacteria.
• Can be effective on clean surfaces only.
NOTE
Using a SANITIZER on an unclean surface will not
guarantee a clean and safe frozen dessert machine.
Proper Daily Maintenance:
The Only Way to Assure Food Safety and Product Quality
Proper daily maintenance can involve a wide variety
of products and procedures. Overall, the products and
procedures fall into three separate categories. (Please
note that this is a brief overview intended for informational
purposes only.)
1. CLEANING – This involves draining mix from
the freezing cylinder and rinsing the machine
with water. Next, a cleaner is run through the
machine. Then, the machine is disassembled
and removable parts are taken to the sink for
cleaning.
2. MILKSTONE REMOVAL – Since most cleaners
do not have the ability to remove milkstone, the
use of a delimer becomes necessary. Although
this procedure may not be needed on a daily
basis, it will usually follow the cleaning procedure.
It requires letting a delimer solution soak in the
machine for an extended period. Individual parts
are also soaked in a deliming solution for an
extended period of time (more about delimers in
Additional Information).
3. SANITIZING – After the machine has been
cleaned and contains no milkstone, the machine
is reassembled. Then a FDA-approved sanitizing
solution is run through the machine to kill bacteria.
The machine is then ready for food preparation.
As a recommended cleaner and sanitizer for your frozen
dessert machine, STERA-SHEEN has proven to be one
of the best daily maintenance products for:
• CLEANING – Thorough removal of all solids
including butterfat and milk fat.
• MILKSTONE REMOVAL – Complete removal of
milkstone.
• SANITIZING – FDA-approved no rinse sanitizer
for food contact surfaces.
Additional Information
THE USE OF DELIMERS
A delimer is a strong acid that has the ability to dissolve
milkstone. This type of chemical may become necessary
once high levels of milkstone have developed. While these
products are very effective for removing HIGH levels of
milkstone, they are not ideal for two reasons:
1. PRODUCT SAFETY – Strong acids are dangerous
chemicals. Carefully follow safety instructions
provided with delimer products.
Owner’s Manual #513532-5 8 E111I/F111I Model Machines
2. MACHINE DAMAGE – Strong acids will attack
metal and rubber causing premature wear of
parts. The use of a delimer needs to be closely
monitored to avoid damage to machine surfaces
and parts.
With proper daily use of STERA-SHEEN or its equivalent,
there is no need for the use of a DELIMER.
DO NOT USE BLEACH
• BLEACH HAS ABSOLUTELY NO CLEANING
PROPERTIES.
• BLEACH IS CORROSIVE. It will damage
components of the machine causing premature
wear and metal corrosion.
GENERAL PURPOSE CLEANERS
General purpose cleaners do not have the ability to re-
move milkstone. Milkstone will become a problem if not
remedied with additional products and procedures.
THE USE OF CHLORINE TEST STRIPS
“Test strips” are used to determine concentrations of
active chlorine in sanitizing solutions. To use the strips,
tear off a small portion and submerge it into the sanitizing
solution. Then, compare the color change to the color key
on the side of the test strip dispenser to determine the
approximate chlorine concentration.
The ideal concentration of chlorine needs to be 100 ppm
(as stated by the FDA).
NOTE
Follow the directions on the container for proper
concentration.
Two main factors contribute to falling chlorine concentra-
tions in a sanitizing solution.
1. PRODUCT USE – As the chlorine in the solution
is being used, chlorine concentrations fall.
2. TIME – As time passes, small amounts of chlorine
“evaporate” from the solution. (That is why you
can smell it.)
Sanitizing solutions should not be allowed to fall below
100 ppm chlorine. New solutions should be mixed once
old solutions become ineffective.
3.4 DISASSEMBLY OF PARTS
Inspection for worn or broken parts should be made each
time the machine is disassembled. All worn or broken
parts should be replaced to ensure safety to both the
operator and the customer and to maintain good machine
performance and a quality product. Check the wear line on
the auger fl ights on a regular basis (Fig. 3-3) and replace
as needed. Frequency of cleaning must comply with the
local health regulations.
To disassemble the machine, refer to the following steps:
A. Remove hopper cover and drain tray.
B. Remove the mix inlet regulator from the hopper
by pulling straight up.
C. Remove the front door by turning the circular
knobs and then pulling the front door off the studs.
D. Remove the rosette cap from the front door. Push
the spigot body through the bottom of the front
door and remove.
E. Remove the front auger support and bushing (Fig.
3-4).
WARNING
Hazardous Moving Parts
Revolving auger shaft can grab and cause injury.
Place the Main Freezer Power OFF-ON switch in
the OFF position before disassembling for cleaning
or servicing.
Figure 3-3 Auger Flight Wear
Wear Line
Figure 3-4 Removing Auger Support
Owner’s Manual #513532-5 9 E111I/F111I Model Machines
F. Remove the auger assembly from the machine
(Fig. 3-5). Pull the auger out of the machine barrel
slowly. As the auger is being pulled out, carefully
remove each of the plastic fl ights with springs.
G. Keep the rear of the auger shaft tipped up once
it is clear of the machine to avoid dropping rear
seal.
H. Remove the rear seal.
I. Wipe socket lubricant from the drive end (rear)
of the auger with a cloth or paper towel.
J. Remove all o-rings from parts by fi rst wiping off
the lubricant using a clean paper towel. Then
squeeze the o-ring upward with a dry cloth (Fig.
3-6). When a loop is formed, roll out of the o-ring
groove.
3.5 CLEANING DISASSEMBLED PARTS
Disassembled parts require complete cleaning, sanitiz-
ing and air drying before assembling. Local and state
health codes will dictate the procedure required. Some
state health codes require a four sink process (pre-wash,
wash, rinse, sanitize, air dry), while others require a three
sink process (without the pre-wash step). The following
procedures are a general guideline only. Consult your
local and state health codes for the procedures required
in your location.
A. Disassemble all parts. (Refer to Section 3.4 for
the disassembly of machine parts.)
B. Place all front door and auger parts in clean 90° to
110°F (32°C to 43°C) water and wash thoroughly
(four sink procedure only).
C. Place all parts in 90° to 110°F (32°C to 43°C) mild
detergent water and wash thoroughly.
D. Rinse all parts with clean 90° to 110°F (32°C to
43°C) water.
E. Sanitize all machine parts following procedures
outlined below.
3.6 SANITIZING PARTS
A. Use a sanitizer, mixed according to manufacturer’s
instructions, to provide a 100 parts per million
strength solution. Mix sanitizer in quantities of
no less than 2 gallons of 90° to 110°F (32°C to
43°C) water. Any sanitizer must be used only in
accordance with the manufacturer’s instructions.
B. Place all parts in the sanitizing solution for 5
minutes, then remove and let air dry completely
before assembling in machine.
3.7 CLEANING THE MACHINE
The exterior should be kept clean at all times to preserve
the luster of the stainless steel. A high grade of stainless
steel has been used on the machine to ease cleanup. To
remove spilled or dried mix, wash the exterior with 90° to
110°F (32°C to 43°C) soapy water and wipe dry.
Do not use highly abrasive materials, as they will mar the
fi nish. A mild alkaline cleaner is recommended. Use a soft
cloth or sponge to apply the cleaner. For best results, wipe
with the grain of the steel.
A. Clean the rear seal surface from inside of the
freezing cylinder.
B. Using sanitizing solution and the large barrel
brush provided, sanitize the freezing cylinder by
dipping the brush in the sanitizing solution and
brushing the inside of the freezing cylinder.
C. Remove the drip tray by pulling from the front
panel. Clean and replace the drip tray.
Figure 3-6 Removing O-Ring
CAUTION
Do not use any type of sharp object to remove the
o-rings.
Figure 3-5 Removing Auger Shaft and Flights
Owner’s Manual #513532-5 10 E111I/F111I Model Machines
3.8 ASSEMBLING MACHINE
To assemble the machine parts, refer to the following steps:
NOTE
Petrol Gel sanitary lubricant or equivalent must be
used when lubrication of parts is specifi ed.
NOTE
The United States Department of Agriculture and
the Food and Drug Administration require that lubri-
cants used on food processing equipment be certi-
fi ed for this use. Use lubricants only in accordance
with the manufacturer’s instructions.
A. Assemble all o-rings onto parts dry, without
lubrication. Then apply a thin fi lm of sanitary
lubrication to exposed surfaces of the o-rings.
Apply a thin fi lm of sanitary lubricant to metal
part of rear seal. Also apply a thin fi lm of sanitary
lubricant inside and outside of the front auger
support bushing.
B. Assemble the rear seal onto the auger with the
large end to the rear. Be sure the o-ring is in place
before installing the rear seal.
C. Lubricate the auger drive (rear) with a small
amount of white socket lubricant. A small container
of socket lubricant is shipped with the machine.
D. Screw the springs onto the studs in plastic
fl ights. Springs must be screwed into the fl ights
completely to provide proper compression (Fig.
3-7).
E. Install the two plastic fl ights onto rear of the auger
and insert part way into machine barrel.
F. Install the remaining plastic fl ights, push the auger
into the machine barrel and rotate slowly until the
auger engages the drive shaft.
G. Install the bushing and auger support into the front
of the auger with one leg of the support pointing
straight down (“Y” position).
H. Install the spigot body with o-ring into the front
door from bottom (Fig. 3-8). Push straight up until
the spigot is in place.
I. Install the front door on the machine.
J. Install the circular knobs on the machine studs.
K. Look for the proper seal between the freezing
cylinder, o-ring, and front door.
CAUTION
Overtightening or uneven tensioning of circular
knobs may cause damage to front door and cause
leaking. Hand tighten circular knobs evenly.
Figure 3-8 Front Door Parts
Figure 3-7 Auger Springs
Owner’s Manual #513532-5 11 E111I/F111I Model Machines
3.9 SANITIZING
Sanitizing must be done after the machine is cleaned and
just before the hopper is fi lled with mix. Sanitizing the night
before is not effective. However, you should always clean
the machine and parts after each use.
THE UNITED STATES DEPARTMENT OF AGRICUL-
TURE AND THE FOOD AND DRUG ADMINISTRATION
REQUIRE THAT ALL CLEANING AND SANITIZING
SOLUTIONS USED WITH FOOD PROCESSING EQUIP-
MENT BE CERTIFIED FOR THIS USE.
When sanitizing the machine, refer to local sanitary regu-
lations for applicable codes and recommended sanitizing
products and procedures. The frequency of sanitizing
must comply with local health regulations.
Mix sanitizer according to manufacturer’s instructions to
provide a 100 parts per million strength solution. Mix sani-
tizer in quantities of no less than 2 gallons (7.5 liters) of
90° to 110°F (32° to 43°C) water. Allow sanitizer to contact
the surfaces to be sanitized for 5 minutes. Any sanitizer
must be used only in accordance with the manufacturer’s
instructions.
In general, sanitizing may be conducted as follows:
A. Prepare Stera-Sheen Green Label Sanitizer
or equivalent according to manufacturer’s
instructions to provide a 100ppm strength solution.
Mix the sanitizer in quantities of no less than 2
gallons of 90° to 110°F (32° to 43°C) water. Any
sanitizer must be used only in accordance with
the manufacturer’s instructions.
B. Push the mix inlet regulator into hopper with air
inlet (long) tube toward the front of the machine
(Fig. 3-9).
C. Place the Main Freezer Power OFF-ON toggle
switch in the ON position and press the CLEAN
switch. Check for leaks.
D. Clean sides of hopper, mix inlet regulator and
underside of hopper cover using a sanitized soft
bristle brush dipped in the sanitizing solution.
(Fig. 3-10).
E. After fi ve minutes, place a bucket under the spigot
and open spigot to drain sanitizing solution. When
solution has drained, press the CLEAN button to
stop the auger. Allow the machine barrel to drain
completely.
3.10 INITIAL FREEZE DOWN AND OPERATION
Every Stoelting soft serve machine needs to be set on site.
The following adjustment will provide optimal product
consistency while prolonging product life.
NOTE
The machine is designed for correct operation in
ambient temperatures between 50°F and 110°F.
Temperatures out of that range may cause refrigera-
tion problems and product quality issues.
A. ADDING MIX
1. Sanitize the machine immediately before use.
2. Make sure the Main Freezer Power OFF-ON
switch is in the OFF position.
3. Fill the hopper with at least 2.5 gallons of mix.
4. Place a container under the spigot and open the
spigot to allow the mix to fl ush out about 8 ounces
(0.23 liters) of sanitizing solution and liquid mix.
Close the spigot.
B. PREPARING THE INTELLITEC CONTROL
5. On the IntelliTec control, press and hold the SEL
button for 8 seconds. While still holding the SEL
button, press the up arrow () button. The LCD
will read “DISPLAY”.
6. Press the left arrow () button once. The display
will read “BASIC”.
7. Press the up arrow () button once. The display
will read “CutOut amps”.
Figure 3-9 Mix Inlet Regulator
Figure 3-10 Sanitizing Hopper
Owner’s Manual #513532-5 12 E111I/F111I Model Machines
8. Press the SET button. A cursor will start blinking
under the far right digit.
9. Change the value to 8.0. Press the left arrow ()
button to move the cursor. Press the up arrow ()
button to increase the digit. When a digit reaches
9, pressing the up arrow () button again will
change the value to 0.
10. After entering 8.0, press SET to save this value.
The LCD will read “CutOut Set -- OK”.
11. Press the SEL button. The LCD will read “CutOut
amps 8.0”.
12. Press the SEL button twice. The LCD will read
“DISPLAY”.
13. Press the up arrow () button to navigate to the
“°F” and “amps” readings.
C. INITIAL FREEZE DOWN
14. Place the Main Freezer Power OFF-ON switch
in the ON position.
15. Press the PUSH TO FREEZE button.
NOTE
After the drive motor starts, there is a 3-second
delay before the compressor starts.
16. As the product freezes, the “amps” value on the
display will increase. When it reaches 2.8A, open
the spigot, take a 6-8 ounce sample and measure
the temperature. For most soft serve mixes,
the desired temperature is between 19.0°F and
19.5°F.
17. Draw samples at every increase of 0.2A until
reaching the desired consistency and temperature.
NOTE
Show the sample to the customer and make sure it
meets their required consistency and temperature.
18. Record the “amps” value.
19. Place the Main Freezer Power OFF-ON switch
in the OFF position.
D. ADJUSTING THE INTELLITEC CONTROL
20. Press the SEL button. The display will read
“DISPLAY”.
21. Press the left arrow () button once. The display
will read “BASIC”.
22. Press the up arrow () button once. The display
will read “CutOut amps”.
23. Change the value to the recorded value by
pressing the SET button. A cursor will start blinking
under the far right digit.
24. Press the left arrow () button to move the cursor.
Press the up arrow () button to increase the digit.
When a digit reaches 9, pressing the up arrow
() button again will change the value to 0.
25. Press the SET button to save the value. The LCD
will read “CutOut Set -- OK”.
26. Press the SEL button. The LCD will read “CutOut
amps” along with the programmed value from the
previous step.
27. Press the SEL button three times. The LCD will
read “EXITMENU”.
28. Press the up arrow () button to exit the menu.
29. Adjustment to the control is completed.
E. SERVING PRODUCT
30. Place the Main Freezer Power OFF-ON switch
in the ON position.
31. Press the PUSH TO FREEZE button.
32. When the product is at 75% consistency, the
display will read “SERVE”.
33. For normal dispensing, move the spigot handle
fully open.
34. The machine dispenses product at a reasonable
draw rate. If the machine is overdrawn, the result
is a soft product or a product that will not dispense
at all. If this occurs, allow the machine to run for
approximately 30 seconds before dispensing more
product. A dispense rate adjustor is located under
the header panel, to the immediate right of the
spigot handle. Turning the knob counterclockwise
will decrease the dispense rate.
35. Do not operate the machine when the MIX LOW
message is displayed. Refi ll the mix container
immediately.
NOTE
The machine has a standby and sleep mode. After
a preset number of freezing cycles, it will enter the
standby mode (followed by sleep mode) and remain
there until someone draws product or presses the
PUSH TO FREEZE button. In the sleep mode, the
machine will keep the product below 41°F (4.4°C).
Sleep modes do not take the place of cleaning
and sanitizing. Federal, State, and local regulatory
agencies determine frequency of cleaning and
sanitizing.
3.11 NORMAL FREEZE DOWN AND
OPERATION
The following section contains the recommended oper-
ating procedures for the safe operation of the machine.
A. Sanitize immediately before use.
B. Make sure the Main Freezer Power OFF-ON
switch is in the OFF position.
C. Fill the hopper with at least 2.5 gallons of mix.
D. Place a container under the spigot and open the
spigot to allow the mix to fl ush out about 8 ounces
(0.23 liters) of sanitizing solution and liquid mix.
Owner’s Manual #513532-5 13 E111I/F111I Model Machines
E. Place the Main Freezer Power OFF-ON switch
in the ON position.
F. Press the PUSH TO FREEZE button.
NOTE
After the drive motor starts, there is a 3-second
delay before the compressor starts.
G. When the product is at 75% consistency, the
display will read “SERVE”. Open the spigot to
dispense product.
H. The machine dispenses product at a reasonable
draw rate. If the machine is overdrawn, the result
is a soft product or a product that will not dispense
at all. If this occurs, allow the machine to run for
approximately 30 seconds before dispensing more
product. A dispense rate adjustor is located under
the header panel, to the immediate right of the
spigot handle. Turning the knob counterclockwise
will decrease the dispense rate.
I. Do not operate the machine when the MIX LOW
message is displayed. Refi ll the mix container
immediately.
NOTE
The machine has a standby and sleep mode. After
a preset number of freezing cycles, it will enter the
standby mode (followed by sleep mode) and remain
there until someone draws product or presses the
PUSH TO FREEZE button. In the sleep mode, the
machine will keep the product below 41°F (4.4°C).
Sleep modes do not take the place of cleaning
and sanitizing. Federal, State, and local regulatory
agencies determine frequency of cleaning and
sanitizing.
3.12 MIX INFORMATION
Mix can vary considerably from one manufacturer to
another. Differences in the amount of butterfat content
and quantity and quality of other ingredients have a
direct bearing on the fi nished frozen product. A change
in machine performance that cannot be explained by a
technical problem may be related to the mix.
Proper product serving temperature varies from one
manufacturer’s mix to another. Mixes should provide a
satisfactory product in the 17°F to 24°F range. Diet and
low-carb mixes typically freeze to proper consistency at
higher temperatures.
When checking the temperature, stir the thermometer in
the frozen product to get an accurate reading.
Old mix, or mix that has been stored at too high a tempera-
ture, can result in a fi nished product that is unsatisfactory.
Figure 3-11 During Freezing Cycle
Owner’s Manual #513532-5 14 E111I/F111I Model Machines
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